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Sous Vide Tritip
Matt86m
Posts: 471
Here is my cook from yesterday. SV tritip for 15 hours based off @HogHeaven post from August - https://eggheadforum.com/discussion/1220815/perfectly-prepared-tri-tip-roast/p2
Big thank you to @Photo Egg for the SV machine. He posted it for free and I was lucky enough to see it first.
Thank you to @Lit for the link after I couldn't find it on a search.
Went off memory of the cook but changed the temp to 127* since I usually pull my TT at 120-125 then sear. I did re-read HH's thread and see the bacteria comment (min temp to cook 130*)
Mine wasn't tenderloin tender. Here are a few thoughts on that. Wife said it was the best so far. I do a TT 2-3 times a month. Usually reverse sear on my XL.
Defrosted & SV'd the TT in the vac bag I froze it in. Next time Ill defrost it, put it in a new bag with some herb butter and fresh rosemary.
TT went from the fridge and into the pot with room temp water and turned the SV machine on. I usually let TT sit out for an hour before going on the BGE - next time Ill let it sit out too before SV. I wonder if this will help tenderness?
Ran 127* for 15 hours, next time I'll go 132* - see if there is a difference in tenderness.
Used Duck Fat spray and some simple seasonings: Lawrys, garlic salt and fresh cracked pepper.
After the 15 I seared it on the MiniMax at 500*+ for a couple minutes each side, flipping it a couple times.
Thanks for looking! I accept all criticisms, advice and suggestions!
Big thank you to @Photo Egg for the SV machine. He posted it for free and I was lucky enough to see it first.
Thank you to @Lit for the link after I couldn't find it on a search.
Went off memory of the cook but changed the temp to 127* since I usually pull my TT at 120-125 then sear. I did re-read HH's thread and see the bacteria comment (min temp to cook 130*)
Mine wasn't tenderloin tender. Here are a few thoughts on that. Wife said it was the best so far. I do a TT 2-3 times a month. Usually reverse sear on my XL.
Defrosted & SV'd the TT in the vac bag I froze it in. Next time Ill defrost it, put it in a new bag with some herb butter and fresh rosemary.
TT went from the fridge and into the pot with room temp water and turned the SV machine on. I usually let TT sit out for an hour before going on the BGE - next time Ill let it sit out too before SV. I wonder if this will help tenderness?
Ran 127* for 15 hours, next time I'll go 132* - see if there is a difference in tenderness.
Used Duck Fat spray and some simple seasonings: Lawrys, garlic salt and fresh cracked pepper.
After the 15 I seared it on the MiniMax at 500*+ for a couple minutes each side, flipping it a couple times.
Thanks for looking! I accept all criticisms, advice and suggestions!
XL aka Senior, Mini Max aka Junior, Weber Q's, Blackstone 22, Lion built in, RecTec Mini 300, Lodge Hibachi, Uuni, wife says I have too many grills,,,,how many shoes do you have?
IG --> matt_86m
IG --> matt_86m
Comments
Coach Finstock Teen Wolf
Cooking at 131-133 might help it break down a little more?
Try rubbing with a little Better Than Bouillon paste. Add your herbs as well. Skip the butter. IMO.
IG --> matt_86m